|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Dutch baby pancake is super easy to mix and bake, and the fluffiness and flavor make it an impressive breakfast dish. A few blueberries give the pancake extra color and flavor, and it's an excellent way to use fresh blueberries.
I really like making these oven pancakes because it means not standing over a skillet or griddle on the stovetop flipping pancakes in batches. Just mix, pour the batter into the baking dish, and pop it in the oven!
- 3/4 cup all-purpose flour (3 1/2 ounces)
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3/4 cup milk
- 3 large eggs
- 3 tablespoons salted butter
- 1/2 cup blueberries (fresh)
- Optional: powdered sugar
- Optional: syrup
Heat the oven to 425° F (220° C/Gas 7). When the oven is nearly preheated, put the butter in a 2-quart baking dish and put it in the oven to melt. Watch carefully to make sure the butter doesn't become too brown. It should be hot and begin foamy, but not browned.
In a small bowl, combine the flour, sugar, and salt. Mix well to blend ingredients.
In a medium mixing bowl, whisk the milk and eggs together until well blended.
Whisk the flour mixture into the milk and egg mixture. Beat with the whisk until the batter is smooth.
Remove the baking dish with the hot butter from the oven and place it on a rack. Pour the batter into the pan.
Sprinkle blueberries over the batter.
Bake for 14 to 17 minutes, until the pancake, is puffed and golden brown.
Sift powdered sugar over the pancake and serve with more butter and maple syrup or a fruit syrup.